鱿鱼主要组分与酸味研究进展

Progress in the study of Calamary main components and acidity

中文关键词:  鱿鱼  组分  酸味成分  呈酸机制  脱酸工艺

英文关键词:Calamary  components  sour ingredients  acidic mechanism  deacidification process

中文摘要:

      鱿鱼是全球重要的经济型头足类海洋资源, 具有生长周期短、营养丰富和成本低廉等特点。鱿鱼胴体、鱼皮、软骨、内脏各部位富含不同功能的高价值组分, 如胶原蛋白、明胶、抗氧化色素、生物发光色素、海洋磷脂、多功能蛋白肽、牛磺酸、硫酸软骨素和β-甲壳素等。鱿鱼体内呈酸味的有机酸分子、游离离子、游离氨基酸、短肽等物质严重影响着鱿鱼的食用感官体验及经济价值, 探究酸味形成原因及酸味去除机制和工艺尤为重要。本文梳理了鱿鱼的各部位主要物质组成、其营养或医用价值及研究应用情况, 概述了鱿鱼酸味物质呈味机制, 并重点阐述了常用的化学、物理脱酸工艺及其脱酸原理, 对进一步促进鱿鱼深度精细化加工及鱿鱼产品脱酸工艺发展具有积极的指导意义。

英文摘要:

      Calamary is an important economic cephalopod marine resource in the world, which has the characteristics of a short growth cycle, rich nutrition and low cost. Calamary carcass, skin, cartilage and viscera are rich in high-value components with different functions, such as collagen, gelatin, antioxidant pigment, bioluminescent pigment, marine phospholipid, multifunctional protein peptide, taurine, chondroitin sulfate and β-chitin, etc.. The organic acid molecules, free ions, free amino acids, short peptides and so on with sour taste in Calamary seriously affect the edible sensory experience and economic value of Calamary. It is particularly important to explore the cause of sour taste and the mechanism and process of acid taste removal. This paper summarized the composition of the main substances in various parts of Calamary, their nutritional or medical value and research and application situation, the mechanism of sour taste substances in Calamary, and emphatically expounded the commonly used chemical and physical deacidification processes and deacidification principles, which has a positive guiding significance for further promoting the development of the deep fine processing of Calamary and the deacidification process of squid products.